I have a couple cast iron frying pans for camping, they're thick and super heavy. Best things I've ever cooked in, but if you don't coat them in cooking oil and season them once in a while they'll rust. Sometimes the maintenance is worth the trouble.

And they kinda make me feel like I'm roughing it like the old west pioneers did.

I have a couple cast iron frying pans for camping, they're thick and super heavy. Best things I've ever cooked in, but if you don't coat them in cooking oil and season them once in a while they'll rust. Sometimes the maintenance is worth the trouble.

And they kinda make me feel like I'm roughing it like the old west pioneers did.

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I will agree with that- but I can see the benefit for using cast iron dutch oven and fry pans...They stand up to camp use far better then conventional cookware and don't need the same level of care. If you use conventional cookware and try to keep it anywhere near original clean it requires more work than oiling/seasoning cast iron....so there is a benefit. Plus camp cookware gets used every so often- instead of daily.

The knives I have at the house cut thru everything I've needed to cut thru- while they aren't like razors- they prolly won't do instant damge to a finger or whatever.

I guess I'm just trying to say I see the benefits from cast iron needing attention but not so much for the knives. (Not trying to bash or threadjack either....)

To each their own. I like very traditional things, like all copper cookware(Mauvel), but it needs to be polished, but is the best conductor on the plant.

I like cast iron for blackening and putting a sear on stuff, but it needs to be seasoned.

Some Stainless with copper core pots (Viking Professional line)

I like extremely sharp knives, but that sharpness only comes with metals that rust and need to be maintained. As the Japanese are mettalurgist and knife fanatics extrodinaire, I prefer their knives in the highest carbon content available. A mere push cut instead of a slice brings great satisfaction.

Other knives are sharp, but dont' stay that way for long. These knives stay sharp the longest I have ever seen and dont' even need a steel to maintain.

They do with just a strop. Then an occassinional stoning infrequently. But the price you pay is that they need maintenance from rust. Light mineral oil works, is traditional and edible in small quantities, w/o making you have the runs. So, you use them normally, then when done just coat with mineral oil. Sure a light coat may form, but as part of chef's duties to your guests, you take it off. No one wants to eat rust right? Just like the other duties a good host performs silently and discreetely for their guest.

Here is the hardness and composition of the steel. It's made by Hitachi Metals Corp. of Japan........

Big fan of Cast Iron. Right here. Screw camping. I try to use it as often as possible. BTW, don't use vegetable oil for seasoning it. I used olive oil and it went all tar like. I found Bacon fat is the best. Some people say you get a taste with using it, but I haven't noticed anything with the steaks I cook on there.

Big fan of Cast Iron. Right here. Screw camping. I try to use it as often as possible. BTW, don't use vegetable oil for seasoning it. I used olive oil and it went all tar like. I found Bacon fat is the best. Some people say you get a taste with using it, but I haven't noticed anything with the steaks I cook on there.

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Bacon grease...another excellent idea. I'll not pour it onto the ground next time, put it in some kind of container and us it for that. Thanks!